FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Hot & Fast Hero (I always wanted to be a hero! LoL)

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Hot & Fast
View previous topic :: View next topic  
Author Message
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2278
Location: Mt. Pleasant, South Carolina

PostPosted: Thu Sep 12 13 10:45 am    Post subject: Hot & Fast Hero (I always wanted to be a hero! LoL) Reply with quote

Was invited to the neighbor's across the street for a 2pm cookout on Saturday. I figured I'd cook a pork butt, make some sauce, & carry it over with me. I'm completely over all night cooks for the most part...it'll happen, but I'd rather sleep. Growing up in North Carolina, hot & fast is a way of life. Actually, people there don't know they are cooking hot & fast...they are just cooking the way they always have.

The afternoon before, I filled the WSM (22.5") with charcoal, a couple of hickory chunks, and a handful of apple chips mixed in and prepped the chimney with coals and paper. I also made a simple fatty which consisted of nothing more than sausage, bacon, and seasoning. This was a mini-fatty as I rolled out only half a tube of sausage. It was less than a couple inches in diameter...probably should have been called a "skinny" instead. Popped it in the fridge until morning.

I got up at 5a, lit the paper in the waiting chimney, and started prepping my pork butt (full sized around 8.5#). After about 15 minutes I dumped the coals in the WSM, made sure the vents were open, filled the water pan, and left the lid off. After just a few minutes I put the lid on and continued to trim the butt and a rack of beef ribs I picked up for under $4 (I hate an empty pit). These were just the trimmed, boney ribs you see in the WalMart meat counter. This particular rack looked a little meatier than the rest, and the price was unbeatable.

A few minutes before 6a the pit temp was probably around 275 (takes a few minutes for all that water to heat up)...so I loaded it up with meat.



One hour later the mini-fatty was done. Took it off and left everything wide open for another 2 hours. The ribs were done 3 hours into the cook so I took them off and let them cool on the counter. Refrigerated and reheated them the next day...tender and very tasty. These were more than enough for two of us. Cheap bbq for under $2 per person!

Once the ribs were off I took the water pan out and let the temps come up even higher. I like direct heat and heat well over 300. I cooked the remaining 3 hours between 325 and 350...a portion of that had the WSM thermometer pegged at 350 so I'm sure I was actually hotter than that. But that's ok by me as I'm not afraid of a little temperature...even with direct heat (so long as I don't just get totally stupid with it). I really like 325-350 and keeping it there is no real problem on the WSM.

At 12 noon the butt was at 196-200. I took it off, wrapped it, and started pulling/chopping at 1:15p.

No problems easing the bone out...



Ended up being nice and moist...



I only used S&P on both the butt and the ribs pre-cook. Once the butt was pulled I re-seasoned with salt and a small amount of vinegar sauce for seasoning (the North Carolina way). Packed it up and walked across the street.

As a side note...most, if not all, of the wood had burned and stopped smoking by the time the ribs came off. That was ok and really what I wanted. By removing the water pan and cooking over direct heat the fat dripping from the butt creates it's own smoke.

Mini-Fatty in 1 hour.

Beef Ribs in 3 hours.

Full sized pork butt in 6 hours.

My kind of cook...
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
Cat797
BBQ Pro


Joined: 18 Feb 2010
Posts: 716
Location: El Paso, IL

PostPosted: Thu Sep 12 13 10:55 am    Post subject: Reply with quote

It's hard to argue with those results Pit Boss!

I'd take a sammie or two, with some of Roxy's mustard sauce and some slaw of course!

All the best,
Ed
_________________
Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer
Back to top
View user's profile Send private message
BluDawg
BBQ Super Pro


Joined: 30 Jul 2009
Posts: 2071
Location: Jonesboro,Tx.

PostPosted: Thu Sep 12 13 2:20 pm    Post subject: Reply with quote

I cook my Butts the same way gave me a hunger pain reading this. sure looks terrific.
_________________
Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"
Back to top
View user's profile Send private message Visit poster's website
BRam03
Newbie


Joined: 16 Apr 2013
Posts: 49
Location: Little Elm Texas

PostPosted: Thu Sep 12 13 9:39 pm    Post subject: Reply with quote

Funny, I have always done my pork butt in 6 hours... So when you said hot and fast I though you were trying to do one in like 3 hours...

Question though...

If you do NOT do hot and fast, how do you cook one? The only way I have ever know how to cook one is smoke at 275 ish for 4 hours and wrap for 2 then check for doneness... When doing low and slow, what temps do you cook at and would you even wrap?
_________________
I live my life by a simple creed… Chili has no beans!

Old Country Pecos with BBQ Guru DigiQ DX2 Digital Controller

Weber 22.5 Kettle with GrillGrates
Back to top
View user's profile Send private message
Deep South
BBQ Fan


Joined: 23 Jun 2010
Posts: 200
Location: Jasper, Alabama

PostPosted: Thu Sep 12 13 9:54 pm    Post subject: Reply with quote

Low and Slow butt for me is a 10lb butt 12 hours @ 225 and I usually foil after 8 hours in the smoker.
_________________
-Oklahoma Joe Longhorn
-Smokin Tex 1500 CXLD
Back to top
View user's profile Send private message
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2278
Location: Mt. Pleasant, South Carolina

PostPosted: Fri Sep 13 13 12:10 am    Post subject: Reply with quote

Low & slow is typically thought of as 200-275.

Hot & fast is usually from 275-350.

Of course different people may change those ranges a bit.

300-350 is normal where I come from.
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Fri Sep 13 13 2:34 am    Post subject: Reply with quote

Great looking cookup, Pit Boss! About a year ago I started doing my butts for PP higher (275+), and have been very happy with the results. Piggies and/or pieces (domestic - skin on) I've been going 325-350.
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
pst1ca



Joined: 19 Mar 2006
Posts: 1
Location: London, Ontario, Canada

PostPosted: Fri Sep 13 13 4:49 am    Post subject: Mini Fatty... Reply with quote

Have never had a "mini fatty" around here (Ontario)
You have peaked my interest and I am going to have to try it.
Thanks for the inspiration!
Back to top
View user's profile Send private message
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5811
Location: Central Washington

PostPosted: Fri Sep 13 13 11:41 am    Post subject: Reply with quote

Pit Boss - Good looking grub!



A low & slow butt for me is 12-16 hours @ 225°-240°ish.

No rushing here.
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Back to top
View user's profile Send private message Visit poster's website
Griffin
BBQ Pro


Joined: 03 Nov 2006
Posts: 801
Location: Dallas, Texas

PostPosted: Fri Sep 13 13 9:36 pm    Post subject: Reply with quote

Looking good, Pit Boss. Low and slow, hot and fast, who cares as long as it tastes good and yours sure does look tasty!
_________________
www.griffinsgrub.wordpress.com
Back to top
View user's profile Send private message Visit poster's website
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2278
Location: Mt. Pleasant, South Carolina

PostPosted: Mon Sep 16 13 11:28 pm    Post subject: Reply with quote

Beertooth wrote:
Pit Boss - Good looking grub!



A low & slow butt for me is 12-16 hours @ 225°-240°ish.

No rushing here.


I don't really consider it rushing...it is just the more traditional way to cook.

Thanks for the comps...
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 25938
Location: Southeast Texas.

PostPosted: Tue Sep 17 13 1:33 am    Post subject: Reply with quote

Pit Boss wrote:
I don't really consider it rushing...it is just the more traditional way to cook.

What is traditional about it?
You used a water pan in a WSM for about half the cook.
Wouldn't a more traditional way be to cook everything on an open pit?
The pulled pork looks tasty. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2278
Location: Mt. Pleasant, South Carolina

PostPosted: Tue Sep 17 13 1:34 pm    Post subject: Reply with quote

k.a.m. wrote:
Pit Boss wrote:
I don't really consider it rushing...it is just the more traditional way to cook.

What is traditional about it?
You used a water pan in a WSM for about half the cook.
Wouldn't a more traditional way be to cook everything on an open pit?
The pulled pork looks tasty. Very Happy


I was distinctly referring to the temperatures, and the pork butt.

And yes...a more traditional way would be to use an open pit.
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 25938
Location: Southeast Texas.

PostPosted: Tue Sep 17 13 7:22 pm    Post subject: Reply with quote

Pit Boss wrote:
k.a.m. wrote:
Pit Boss wrote:
I don't really consider it rushing...it is just the more traditional way to cook.

What is traditional about it?
You used a water pan in a WSM for about half the cook.
Wouldn't a more traditional way be to cook everything on an open pit?
The pulled pork looks tasty. Very Happy


I was distinctly referring to the temperatures, and the pork butt.

And yes...a more traditional way would be to use an open pit.

It must be a regional thing.
I believe hot & fast in my region came well behind the traditional low & slow.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
corndog
BBQ Super Pro


Joined: 02 Dec 2006
Posts: 1209
Location: Zebulon, NC

PostPosted: Wed Sep 18 13 12:47 am    Post subject: Reply with quote

Good looking stuff PB...I've been going non-water pan on my 18" WSM for the past year or so for everything..and keeping it at the 275 range based on the lid temp...gotta love the faster cook times and the drip flavor!!!
_________________
Kevin "Corndog" Cameron

Dang it boy, that's some mighty fine eatin'!!!!
Back to top
View user's profile Send private message Visit poster's website
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2278
Location: Mt. Pleasant, South Carolina

PostPosted: Wed Sep 18 13 5:09 am    Post subject: Reply with quote

k.a.m. wrote:
Pit Boss wrote:
k.a.m. wrote:
Pit Boss wrote:
I don't really consider it rushing...it is just the more traditional way to cook.

What is traditional about it?
You used a water pan in a WSM for about half the cook.
Wouldn't a more traditional way be to cook everything on an open pit?
The pulled pork looks tasty. Very Happy


I was distinctly referring to the temperatures, and the pork butt.

And yes...a more traditional way would be to use an open pit.

It must be a regional thing.
I believe hot & fast in my region came well behind the traditional low & slow.


I understand that perfectly...we all have our regional traditions...only our region started the tradition of modern barbecue before most other regions were homesteaded.

LOOK!!! BBQ FIGHT!!!

LoL
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 25938
Location: Southeast Texas.

PostPosted: Wed Sep 18 13 7:50 pm    Post subject: Reply with quote

Pit Boss wrote:
I understand that perfectly...we all have our regional traditions...only our region started the tradition of modern barbecue before most other regions were homesteaded.

LOOK!!! BBQ FIGHT!!!

LoL

It is possible y'all were burning meat long before the fine settlers of Texas showed you how to cook it properly. Some folks in your region listened others did not Wink Razz Laughing
We may not have been around to invent BBQ we just made it better. Razz Laughing
LOOK!!! A KNOCK OUT!!! Laughing
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2278
Location: Mt. Pleasant, South Carolina

PostPosted: Thu Sep 19 13 3:05 am    Post subject: Reply with quote

LoL

When it comes to talking, I'm very discriminate.

When it comes to eating...not so much...I like it ALL!!!
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Hot & Fast All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group